Hot chocolate souffles with rum

Serves: 4 (scaled from 4)


3 tbsp cornflour
15 g butter
2 tbsp double cream
5 egg
225 ml milk
6 tbsp sugar
100 g dark chocolate
3 tbsp rum


Before meal
-Butter ramekin dishes, coat with caster sugar
-Heat milk, stir in chocolate to melt
-Separate eggs, put 3/5 yolks in a bowl,
-combine half the sugar, cornflour, choc milk to form a smooth paste. Let boil and become stiff
-Remove from heat, beat in cream, rum and egg yolks
-Preheat oven to 230

After meal
-whisk the egg whites until they form soft peaks. Add the remaining caster sugar and whisk again until the whites are stiff and shiny.
-Fold together with chocolate sauce
-Bake for 8–10 minutes


Serves 4-6: use 4 200ml ramekins or 6 150ml.

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